Pad Pak Kanaa Moo Grob, Thailand
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon vegetable oil
- 200 g pork belly, crispier
- 500 g broccoli, Chinese (Pak Kanaa)
- 1 tablespoon garlic
- 4 chilli pepper (s), fresh red, possibly less (Prik Chee Fah)
- 2 tablespoon soy sauce, light
- 3 tablespoon oyster sauce
- some broth
- Pepper, black
- some sugar, possibly
- some fish sauce (Nam Plah), possibly
Print Recipe
Pin Recipe Instructions
- Wash the broccoli and roughly cut into pieces. Chop the garlic. Cut the pork belly (you can find the recipe in my recipes) into strips so that there is a bit of crispy skin on each piece.
- Heat the oil in the wok and fry the garlic over medium heat until lightly browned. Increase the heat, add the pork, chillies and pepper and stir well. Add a little broth and then the broccoli. Stew for 1 - 2 minutes.
- Add soy and oyster sauce and stir quickly and well. If desired, add a little sugar and fish sauce to taste.
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